Stew in Pots

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

A hearty mixture of pork, potatoes, mushrooms, and cream. This recipe comes from an art café in a small town. The menu features dishes from Russian and Soviet cuisine, and the local chef, John Smith, is a fan of Gordon Ramsay. This recipe is taken from the book 'Taste Geography with Nika Smith: Culinary Travel Guides.'

Ingredients

Pork Blood - 14.1 oz
Onion - 6 oz
Carrot - 3.5 oz
Garlic - 0.4 oz
Sweet Pepper - 8.8 oz
Fresh Mushrooms - 7.1 oz
Potato - 19.4 oz
Chicken Broth - 7 fl oz
Cream 22% - 10 fl oz
Cheese Spread - 7.1 oz
Vegetable Oil - to taste
Salt - 0.4 oz
Ground Black Pepper - 0.2 oz

Step by Step guide

Step 1

Sauté the diced meat on all sides in a preheated skillet with oil for 6-7 minutes. Season with salt and set aside.

Step 2

Dice the onion and carrot, lightly sauté in oil, and season with salt. Add minced garlic and diced bell pepper, and sauté everything together. Incorporate seasonal mushrooms and simmer for 5–7 minutes.

Step 3

Add diced potatoes and sautéed meat to the vegetables and mushrooms. Pour in the broth and cream, and season with salt and pepper to taste. Simmer for 30 minutes.